BASIC PASTA DOUGH (NO EGG) RECIPE - FOOD.COM
This recipe yields the equivalent of about 1-1/2 lbs of dry pasta, and can be used to make 4 dozen raviolis.
Total Time 2 hours
Prep Time 2 hours
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Put flour in large mixing bowl, making a well in the center.
- Add wet ingredients to well and very slowly mix together with a fork, incorporating only a little flour at a time so it mixes smoothly and evenly. Trust me, the more patient you are with this the better it will turn out.
- Continue kneading by hand for about 10 minutes, let rest for a half hour covered with a towel. Repeat a couple times until dough is smooth and silky, and just slightly sticky.
- Shape by hand or with a machine.
- Note: Boiling fresh pasta takes significantly less time than dry pasta. Depending on the shape, cook for 30 seconds to 2 minutes.
Nutrition Facts : Calories 400.9, FatContent 7.7, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 3.2, CarbohydrateContent 71.5, FiberContent 2.5, SugarContent 0.2, ProteinContent 9.7
FRESH PASTA RECIPE | ALLRECIPES
If you can't find frozen pasta sheets or prefer to make your own, here's a recipe that's virtually foolproof. Herbs and spices compatible with the dish can be kneaded into the dough toward the end. This recipe makes 1 1/2 pounds pasta.
Provided by Holly
Categories World Cuisine European Italian
Yield 6 servings
Number Of Ingredients 2
Steps:
- Heap the flour, and make a well in it. Break the eggs into the well. Beat eggs with a fork. Stir into the flour from the bottom of the well with the fork until the dough in the center is smooth or shiny.
- With your hands, gradually incorporate the flour from the outside of the well toward the center, kneading gently until the mass of dough comes together. Knead the dough until it is smooth and resilient. You may need to add more flour, or you may not be able to incorporate all of the flour, depending on the humidity and the size of the eggs. If the dough is sticky or extremely pliable, knead more flour into it.
- Divide the dough into three portions, cover with plastic wrap or an overturned bowl, and allow to rest for at least 30 minutes.
- Roll the dough out very thin on a lightly floured surface, one portion at a time. If you have a pasta machine, follow the manufacturer's instructions for rolling out the dough into sheets about 1 millimeter thick. Use as desired.
Nutrition Facts : Calories 526.5 calories, CarbohydrateContent 95.8 g, CholesterolContent 186 mg, FatContent 6.2 g, FiberContent 3.4 g, ProteinContent 19.2 g, SaturatedFatContent 1.7 g, SodiumContent 72.5 mg, SugarContent 0.7 g
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